Gas phase fumigation methods to enhance the functional properties of wheat flour- a review

Abstract

Ozone gas, chlorine and peroxides are used as fumigants to enhance the functionality of wheat flour. Compare to chlorine and peroxides, ozone residues and toxicity are very less in ozone treated flour and ozone is more effective to enhance the functional properties of wheat flour. This paper reviews the efficacy of ozone fumigation in wheat flour along with chlorine gas and peroxides.